Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Pat the wings very dry with paper towels — removing surface moisture is key to crispness.

Season and coat

Place the wings in a large bowl. Add kosher salt, black pepper, baking powder, garlic powder, and smoked paprika. Toss thoroughly to coat each wing evenly. The baking powder helps create a crisp exterior in the oven.

Arrange and oil

Arrange wings in a single layer on the wire rack with space between each piece. Lightly brush or spray the wings with the neutral oil to promote browning.

Roast

Roast in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue roasting for another 12–18 minutes until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time will be about 37–45 minutes depending on wing size.

Melt and combine

While wings roast (about 5–10 minutes before they're done), melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Add hot sauce, brown sugar, apple cider vinegar, Worcestershire, minced garlic, and a pinch of salt. Whisk until fully combined and glossy. Warm through for 1–2 minutes; do not boil.

Toss wings in sauce

When wings are finished and hot, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Taste and adjust salt or hot sauce as desired.

Transfer sauced wings to a serving platter. Sprinkle chopped chives or parsley over the top if using. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.